Lentil Salad with Plum and Hazelnuts

Ingredients

• 540 ml (1 can) lentils, rinsed and drained
• 45 ml (3 tbsp) chopped parsley
• 10 ml (2 tsp) Dijon mustard
• 60 ml (4 tbsp) olive oil
• 30 ml (2 tbsp) red wine vinegar
• Freshly ground salt and pepper, to taste
• 2 Belgian endives, leaves separated
• 500 ml (2 cups) cherry tomatoes, halved
• 225 g (1/2 lb) small plums, pitted and sliced
• 200 g (1 container) Saputo Feta cheese, coarsely crumbled
• 180 ml (3/4 cup) toasted hazelnuts, coarsely crushed
• 30 ml (2 tbsp) honey
• Olive oil, sufficient quantity